1. Panera recipes
Ham, Gruyere and Apple Sandwiches on Ciabatta
1 loaf Panera Ciabatta bread
1/4 pound deli-sliced ham
2 ounces thinly sliced Gruyere cheese
1/2 apple (your favorite variety), thinly sliced
Dijon mustard
1 teaspoon butter (for hot sandwich only)
FOR A COLD SANDW ICH, slice the Ciabatta lengthwise. Spread each half with Dijon mustard. Layer cheese on
one half. Fold slices of ham on top of the cheese. Top with the apple slices. Cover with the other half of the bread.
Cut sandwich in half to serve.
FOR A HOT SANDW ICH, slice the Ciabatta lengthwise. Spread each half with Dijon mustard. Sauté the apple
slices in a teaspoon of butter in a non-stick pan just until tender. On one slice of bread, layer cheese, then apples and
top with ham slices. Top with remaining bread. Heat the sandwich on a grill press or grill pan until warm and cheese
has melted slightly. Cut the sandwich in half to serve.
Lucky New Year's Sandwiches with Grapes
On Nochevieja in Spain, New Year's Eve revelers eat 12 grapes at midnight — one for every chime of the clock — to
bring good luck in the 12 months to come. To add good luck to your New Year's buffet, serve these beautiful open-
faced sandwiches, featuring chicken and 12 grapes.
4 slices of Panera Honey Wheat loaf
2 cups coarsely chopped cooked white chicken meat
1/2 cup thinly sliced celery
1/2 cup blanched and sliced almonds, plus 4 tablespoons for sprinkling
3/4 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon chopped fresh tarragon
48 red grapes, each cut in half
MIX the chicken, celery, almonds, mayonnaise, lemon juice and tarragon together. Spread generously onto the slices
of bread. Top each slice with 24 grape halves. Sprinkle with more almonds if desired.
Roasted Red Pepper and Avocado Sandwich
The lovely crumb of Ciabatta is full of holes waiting to be filled with savoryroasted garlic hummus. The fresh
vegetables make a beautiful, nutritious and delicious sandwich.

2. 2 Ciabatta loaves, cut in half lengthwise
1/2 cup roasted garlic hummus
1 small jar of roasted red peppers
1/2 avocado, peeled, pitted and cut into 1/4" slices
juice of 1/2 fresh lemon
1/2 tomato cut into 1/4" slices
2 small leaves of lettuce
salt and pepper
SPREAD 1/4 of the roasted garlic hummus on each of the four halves of Ciabatta. Top two of the halves with pieces
of the roasted red pepper, followed by the avocado slices. Drizzle a bit of lemon juice over the avocado, then season
with salt and pepper to taste.
Layer tomato and lettuce on top of the avocado, then finish with the two remaining Ciabatta halves. Cut each
sandwich in half and fasten with a toothpick
Grilled Gruyere on Asiago Cheese Bread
Swiss Gruyere is a cow's milk cheese named for the valley of the same name in the canton of Fribourg. We've
created the perfect gourmet grilled cheese sandwich by pairing the sweet, nutty flavor of Gruyere with the robust tang
of our Asiago Cheese bread.
1 ounce dry white wine
Dijon mustard
4 ounces Gruyere cheese, sliced
2 Roma tomatoes, thinly sliced
1/2 small onion, thinly sliced
freshly ground black pepper, to taste
8 slices of Panera Asiago Cheese bread, sliced 1" thick
TOAST the sliced Asiago Cheese bread in a toaster, on the grill, or under the broiler. For each sandwich, moisten
the bottom piece of toasted bread with wine using a pastry brush or your fingertips. Next, spread mustard on bottom
piece of bread, then add one fourth of the cheese, tomato, and onion. Grind a generous amount of pepper over the
sandwich and top with another slice of toasted bread. Return the sandwich to the grill or broiler until the cheese is
melted. Serve immediately.
Grilled Turkey and Brie Sandwich with Cranberries
4 tablespoons unsalted butter, plus more for skillet
8 slices Panera Country artisan bread, about 1/2" thick
1/2 cup cranberry chutney
1 pound roast turkey breast, sliced
1/2 pound Brie cheese, sliced
1/2 cup toasted walnuts, chopped

3. 1 bunch baby arugula, trimmed
TO BUILD THE SANDW ICH from the bottom up, spread 1/2 tablespoon of butter on a slice of bread, spoon 1
tablespoon of cranberry chutney on top and smooth it out. Follow with a few slices of turkey and a couple slices of
brie. Sprinkle with the walnuts and scatter some arugula leaves evenly over the top. Spread another 1/2 tablespoon
of butter on a piece of bread and press it, buttered side down, into the sandwich. Repeat with remaining sandwich
ingredients.
Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the
pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brick
in aluminum foil and set it on top to compress the sandwich). Toast for 1 minute, turn the sandwich over before the
bread begins to burn and repeat. Cut the sandwiches in half before serving.
French Bread Margherita PizzaINGREDIENTS1 loaf French bread, cut in half lengthwise, then
into thirds
1 ½ cups canned tomato sauce or canned whole, peeled tomatoes, chopped
½ cup fresh basil chiffonade, lightly packed
3 large Roma tomatoes, sliced
16 ounces mozzarella cheese, sliced
Salt and freshly ground black pepper, to taste
DIRECTIONSPREHEAT oven to 475°F. Lightly toast the bread for 5 minutes. Spoon the tomato sauce
over the bread. Top with the basil, then tomato slices, then the cheese. Bake for 12 to 15 minutes.
Broil for 1 to 2 minutes to brown the tops.
Serves 6
Hot Spinach Artichoke Dip in a BreadBowlINGREDIENTS2 Panera Sourdough Bread Bowls
1 Panera Asiago or Three Cheese Loaf
1 cup baby-cut carrots
2 ribs celery, cut into 2-inch lengths
1 tablespoon olive oil
½ cup finely chopped red onion
1 ½ teaspoons minced garlic
1 cup light sour cream
½ cup light mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (6 ounces) marinated artichoke hearts, drained and finely chopped
¾ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon paprika
DIRECTIONSPreheat oven to 350ºF. Cut out top of both Panera Sourdough Bread Bowls as if making a
jack-o’-lantern out of a pumpkin. Remove bread from inside, leaving about a 1” shell of crust. Cut
removed bread into 1” cubes and transfer to a serving bowl. Wrap the bread bowls in heavy-duty foil

4. and bake until warmed through, 10 to 15 minutes.
Cut Panera Asiago or Three Cheese Loaf into 1” cubes and transfer to large serving platter. Arrange
carrots and celery on platter as well.
Heat oil in a medium saucepan over medium heat. Add onions and cook until soft, about 4 minutes.
Add garlic and cook 1 minute. Reduce heat to low and stir in sour cream, mayo, spinach, artichoke
hearts, cheese, salt and paprika. Cook until heated through, 1 to 2 minutes.
Unwrap warm bread bowls and spoon-dip into the two bowls. (Or divide evenly between the two
bowls.) Serve immediately with bread cubes, carrots and celery.
Serves 10-12
Prep: 8 mins
Cook: 15 mins
Avocado CrostiniINGREDIENTS1 Panera Bread French Baguette, cut into 1/4-inch thick rounds
1 avocado, peeled and pitted
2 teaspoons fresh lime juice
1/2 jalapeño pepper, seeded and minced
1 1/2 tablespoons chopped fresh cilantro
1/2 scallion, finely chopped
1 small clove garlic, minced
2 ounces fresh goat cheese
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup grape tomatoes, finely chopped
DIRECTIONSPreheat oven to 400°F. Put baguette rounds directly on oven rack and bake until toasted,
but not browned, 2 to 3 minutes. Set aside.
Using a fork, mash avocado, lime, jalapeño, cilantro, scallion, garlic, goat cheese, oil, salt, and pepper
in a small bowl.
Spread 1 to 2 teaspoons avocado mixture on each crostini and top with tomatoes.
Makes 8 servings.
Prep: 20 minutes
Cook: 3 minutes
Sausage and Red Pepper FrittataINGREDIENTS4 ounces sweet Italian sausage (about 1 large
link)

5. 2/3 cup chopped red bell pepper
8 large eggs
1/4 cup milk, any type
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3/4 cup shredded part-skim mozzarella
1/4 cup grated Parmesan
1 Panera Bread Asiago Cheese Bread Demi, sliced
DIRECTIONSIf using link sausage, squeeze meat from casing into a 10-inch nonstick skillet. Cook
sausage over medium heat until browned all over, about 5 minutes, breaking up meat with tongs and
a wooden spoon. Remove to a plate. Add bell pepper to skillet and cook, stirring often, until soft, 3 to
5 minutes.
In a medium bowl, beat eggs, milk, parsley, salt, and pepper until blended. Stir in half of the
mozzarella and half of the Parmesan.
Add sausage back to skillet, and pour egg mixture over top. Reduce heat to medium-low and cook for
2 minutes, gently scraping the bottom of the pan to loosen the eggs. Cover and cook until eggs are set
on the bottom but the top is still wet, another 6 to 8 minutes.
Meanwhile, preheat the broiler and set the oven rack to the top third of oven. Set bread slices on a
baking sheet and broil until golden brown, 1 to 2 minutes per side. Remove.
Scatter remaining cheeses over top of egg mixture and transfer pan to broiler. Broil until top is set,
puffed, and lightly browned, about 1 minute. Cut into wedges and garnish with more chopped fresh
parsley, if you like. Serve with toasted bread.
Makes 6 servings.
Prep: 5 minutes
Cook: 20 minutes
Asian Sesame Chicken Salad
INGREDIENTS2 wonton wrappers
Canola oil, for frying
2 tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-size pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
¼ cup Panera Bread Asian Sesame Dressing (recipe follows)
1 tablespoon sesame seeds

6. DIRECTIONSPREHEAT the oven to 350°F. To prepare wonton strips, cut wonton wrappers into 1/4
inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat oil to 365°F. Carefully
drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with
slotted spoon and drain on paper towels.
Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then
toast for an additional 5 minutes, or until golden. Remove from pan to cool.
To make the salad, toss the lettuce, cilantro, wonton strips, chicken, and dressing in a large mixing
bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds
and serve.
Panera Bread Asian Sesame Dressing
Makes 1 ¼ cups
¼ cup rice vinegar
¼ cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1 teaspoon crushed red pepper flakes
¾ cup canola or vegetable oil
COMBINE all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once
ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
Ham and Brie Panini
INGREDIENTS1 loaf Panera Bread Asiago Cheese Focaccia
1/4 cup coarse, country-style mustard
1 scallion (dark green part only), chopped
1 small garlic clove, crushed
2 teaspoons chopped fresh tarragon
1/8 teaspoon ground black pepper
1 packed cup baby arugula or spinach leaves
8 ounces Brie cheese, thinly sliced and left at room temperature for 15 minutes
6 ounces thinly sliced baked ham
DIRECTIONSCut focaccia in half through the side to make two rounds (top and bottom halves of
sandwich).
Mix mustard, scallion, garlic, tarragon and black pepper in small bowl. Spread over top and bottom
halves of sandwich.

7. Arrange arugula or spinach over mustard on both halves. Arrange sliced Brie, then sliced ham, over
the bottom half. Top with the other half and press down gently.
Coat a panini press or nonstick skillet with cooking spray and heat over medium heat. Add panini
and cook until browned and cheese softens, but doesn’t completely melt, 4 to 5 minutes per side. If
using a skillet, press a heavy weight, such as another skillet, on top of sandwich until bottom is
browned, then flip and repeat on the other side.
Remove to a cutting board and slice like a pizzainto six wedges.
Makes 6 servings.
Prep: 10 minutes
Cook: 10 minutes
Mushroom, Spinach, and Smoked Gouda Sandwiches
INGREDIENTS8 ounces sliced baby bella mushrooms
10 ounces baby spinach
2 scallions (white and light green parts), trimmed and chopped
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch of ground nutmeg
8 slices from Panera Bread White Whole Grain Loaf
1 1/4 cups shredded smoked Gouda cheese
4 teaspoons olive oil
DIRECTIONSPut mushrooms in large skillet with a splash of water. Cook over medium heat until
mushrooms shrink and give up most of their liquid, about 5 minutes. Add spinach, scallions,
oregano, salt, pepper, and nutmeg, and cook just until spinach wilts and liquid is gone, 3 to 4
minutes. Remove to a plate and wipe out skillet with a paper towel.
For each sandwich, put a thin layer of cheese on a slice of bread. Top with 1/4 of the mushroom
mixture, another thin layer of cheese and the other slice of bread. Press down gently to compact
sandwich.
Working in batches, heat oil in skillet over medium heat. When hot, add sandwiches and cook until
lightly browned and cheese melts, 2 to 3 minutes per side. Remove and cool slightly, then cut on a
diagonal.
Makes 4 servings.
Prep: 5 minutes
Cook: 15 minutes

8. Shrimp and Crab RollINGREDIENTS8 ounces cooked shrimp
8 ounces cooked lump crabmeat
1/2 cup mayonnaise
1/4 cup finely chopped celery
2 scallions, trimmed and chopped
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1 teaspoon crab boil seasoning, such as Old Bay
4 tablespoons butter, unsalted
6 thick slices Panera White Whole Grain bread
6 small butter lettuce or Bibb lettuce leaves, optional
DIRECTIONSCombine the shrimp, crabmeat, mayonnaise, celery, scallions, lemon juice, dill, and crab
Chicken Salad SandwichesINGREDIENTS1 rotisserie chicken, about 2 1/4 pounds
3/4 cup mayonnaise
3/4 cup finely chopped celery
2 tablespoons dill pickle relish
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
12 thin slices of Panera Bread Country loaf
6 leaves romaine lettuce, torn
DIRECTIONSUsing your fingers, remove and discard the skin, bones, and excess fat from the chicken,
placing the chicken meat in a large bowl. Tear or chop meat (you should have about 3 1/2 cups).
Add mayonnaise, celery, relish, tarragon, salt, and pepper to the bowl. Stir until thoroughly
combined. Spoon onto the bread, adding a lettuce leaf to each sandwich.
Makes 6 servings.
Prep: 20 minutes
Melt the butter in a large skillet or griddle over medium heat. Add the bread and rotate and flip it
to coat both sides with butter. Toast in the skillet or griddle until lightly browned, 2 to 3 minutes per
side.
Spoon the mixture in a column down the center of the bread, adding the lettuce leaves, if desired.
Fold the bread around the filling as for a hot dog on a bun. Serve immediately.
Makes 6 servings.
Prep: 10 minutes
Cook: 5 minutes

9. Chicken and DumplingsINGREDIENTS1 large onion, cut into 1 inch dice
4 ribs celery, cut into ¼ inch slices
4 medium carrots, peeled and cut into ¼ inch slices
1 large whole garlic clove, peeled
4 large sprigs fresh thyme
2 tablespoons extra-virgin olive oil
3 quarts water
Salt and freshly ground black pepper, to taste
1 large (about 5 pounds) chicken, quartered, or 5 pounds chicken legs and thighs
1 loaf Country White Bread, crusts removed and cut into ½ inch cubes
3 cups cold water
3 large eggs, beaten
Paprika, to taste
DIRECTIONSIN A LARGE STOCKPOT or dutch oven over medium heat, sweat the onion, celery,
carrots, garlic, and thyme in the oil for 7 to 10 minutes. Add the 3 quarts of water and season with
salt and pepper. Add the chicken, bring to a simmer, and continue simmering 25 to 35 minutes, or
until the chicken is cooked through.
Remove chicken from the pot while the broth continues to simmer and pull all of the meat off the
bones. Return the meat to the pot while preparing the dumplings.
Soak the bread in the cold water for 1 minute. Squeeze as much water out of the bread as possible. In
a medium bowl, work the eggs, paprika, and salt and pepper into the bread to form a dough.
Skim the fat off of the top of the broth with a spoon. Add the dumpling dough, one spoonful at a
time, into the simmering soup. Cook 2 to 3 minutes, or until the dumplings float. Adjust seasoning
and serve.
Serves 6
Pear Endive Salad with Pecans andGoat Cheese
INGREDIENTS1 1/2 cups pecans
1/2 cup sugar
1 tablespoon water
1 tablespoon good-quality balsamic vinegar
3 tablespoons extra virgin olive oil
1/8 teaspoon Dijon mustard
1/8 teaspoon salt
Pinch of ground black pepper
1 bag (5 ounces) mixed baby salad greens, 5 to 6 cups
1 head Belgian endive, trimmed and coarsely chopped
1 to 2 small ripe pears (Anjou and/or Bosc), cored and chopped
1 tablespoon lemon juice

10. 4 ounces goat cheese, crumbled
4 thin slices from loaf of Panera Bread Country Bread, toasted
DIRECTIONS1.For the pecans: Line a baking sheet with aluminum foil.
2.Stir together sugar and water in saucepan fitted with a candy thermometer and simmer over
medium-high heat until mixture reaches 240ºF, 3 to 5 minutes. Add pecans, stirring constantly with
a wooden spoon. Sugar will crystallize on the nuts. Continue stirring until sugar melts, glazes nuts,
and turns a light caramel color, 1 to 2 minutes.
3.Immediately spread the nuts in single layer on prepared pan and let them cool. They can be stored
at room temperature in an airtight container up to 1 week. Makes about 1 1/2 cups.
4.For salad and dressing: Put vinegar in a large bowl. Whisk in oil in a slow, steady steam. When oil
is fully incorporated, whisk in mustard, salt, and pepper. Add greens and endive, and toss to coat.
Divide dressed greens and endive amongsalad plates.
5.In a medium bowl, toss the pears with lemon juice to coat.
6.Scatter the pears and the cheese over the greens. Break the pecans into pieces and scatter over the
top. Serve with toasted Panera Bread Country Bread.
Makes 4 servings.
Prep: 20 minutes
Cook: 7 minutes
Nutrition (per serving): 674 calories, 13 gprotein, 56 g carbohydrate, 47 g fat, 22 mgcholesterol, 401
mg sodium, 7 g dietary fiber
Spinach and Wild Mushrooms Stuffed Flank Steak SpiralsINGREDIENTSSpice Rub:
2 teaspoons paprika
1 1/2 teaspoons cracked black pepper
1/2 teaspoon ancho chile powder
2 teaspoons coarse salt
1 teaspoon sugar
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Stuffing and Steak:
1/4 of Panera Bread Asiago Cheese Demi
2 tablespoons olive oil
1/2 onion, finely chopped
2 cloves garlic, minced

11. 4 ounces sliced baby bella mushrooms
6 ounces baby spinach leaves
3 tablespoons chopped fresh parsley
1 thick boneless flank steak (about 2 1/2 pounds)
DIRECTIONSFor spice rub: Mix paprika, black pepper, ancho powder, salt, sugar, coriander, thyme,
garlic powder, and onion powder in a small bowl.
For stuffing: Crush bread into crumbs in a food processor, about 1 minute. You should have about 1
1/2 cups crumbs.
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add onion, garlic, and
mushrooms, and cook until mushrooms shrink slightly, about 5 minutes. Add spinach, cover, and
cook until spinach wilts, 2 to 3 minutes. Remove from heat and stir in bread crumbs, parsley, and 2
teaspoons of spice rub.
Preheat oven to 500ºF.
Position the steak on a large cutting board with rough side of meat facing up. Cut through the side of
the steak to open it up like a book. Use a sharp, thin knife and start by making small slashing cuts
from one short side to the other, lifting the top of the steak as you cut and always keeping the knife
horizontal with the cutting board. Stop cutting just before reaching the opposite side and open up the
steak so it lays flat (aka, butterflied).
Stand facing butterflied steak with the grain of the meat running from side to side. Gently pound
steak to an even thickness of 1/4 to 1/2 inch. Rub all over with remaining 1 tablespoon of oil. Season
all over with remaining 1 tablespoons of spice rub. Reposition so that cut side is up and grain is
running from side to side.
Lay stuffing over steak, leaving a 1-inch border at the side furthest from you (the top). Roll steak
from bottom to top into a compact roast. Using kitchen string, tie the roast crosswise at 2-inch
intervals so it holds its shape.
Put a roasting rack on a roasting pan or sheet pan and set roast on the rack with seam side down.
Roast until meat is lightly browned all over, 8 to 10 minutes total. If your oven has convection, turn it
on to help brown the roast. Reduce oven temperature to 350ºF and roast until meat registers an
internal temperature of 130ºF, 20 to 25 minutes total.
Remove to a cutting board and let stand for 15 minutes. Cut crosswise across the grain into slices
about 1/2 to 3/4 inch thick, removing the string as you go.
Makes 6 servings.
Prep: 30 minutes
Cook: 40 minutes (plus 15 minutes standing time)